On March 7th we celebrate the 2010 Academy Awards. An evening full of beautiful women, handsome men, amazing clothes, red carpet interviews, exclusive parties and for the lucky few, an Oscar. If you visit the Oscar website you can find information on all of the nominees, a ballot, and fun videos on all that goes into the production like photographing the co-hosts, Steve Martin and Alec Baldwin. I’m watching on the 7th just to see the two of them work together.

Nominated for Best Leading Actress is Meryl Streep for her role as Julia Child in Julie & Julia. First I think she is a brilliant actor and can play just about anything. Loved her in The Devil Wears Prada, It’s Complicated and about twenty other films. However she and her role as Julia Child has inspired this recipe I’m sharing today as part of the Gluten Free Progressive OSCAR Dinner Party. This is where we share foods inspired by nominees and that can be served at your Oscar Watch Party. The entire list of blogs participating is at the bottom of this post.

On pages 580 and 581 of Mastering the Art of French Cooking, you can find directions on how to make whipped cream. There are a few tips shared that are key. First, everything must be very cold. That means the cream to be whipped and the bowl and whip you will use. Next you will want to use a balloon whip.

Well in order for me to have whipped cream I was going to have to find something different to whip to make it dairy free. Having used coconut milk for ice cream and having readers tell me it was possible I decided to give it a try. The verdict: AMAZING!!!!!!!!!!!!!! I think both my husband and I could have jumped in head first to the bowl. It tasted amazing. The first little taste I could taste coconut but after the second lick it was just whipped cream. I couldn’t even get it out of the bowl fast enough so he could lick the beater and bowl.

Now I will say I made way too much thinking I might not make enough, but the leftovers really lasted a long time and we enjoyed them every day for almost a week. You may want to half the recipe which will work just the same but might not last as long.

Now that I have whipped cream the possibilities are endless. But now my mind wanders to chocolate mixed into the cream. Hmmmm.

So what will you do with your whipped cream? Here’s what I did with mine. I served it over mixed berries with Aleia’s almond cookies and shaved Gnosis Chocolate. Take a look but no licking your computer screen.

Ingredients:

2 cans of coconut milk full fat

1 cup powdered sugar

Directions:

Place your cans of coconut milk in the refrigerator for a minimum of 24 hours. The longer the better. So when you bring them home from the grocery store just tuck two into the ice box for when you need emergency whipped cream.

Also, place your bowl and whip into the freezer for at least 3 hours to chill. I use my son’s Kitchen Aid mixer with the balloon whip.

Once you take your bowl and whip out of the freezer and set up the mixer do not waste time. You need to keep the equipment cold. Open the cans at the bottom with a bottle opener to drain off the coconut water. Save this it is great for smoothies. Now open the top of the can all the way and scoop out the thick cream.

Start your mixer on low and move up 1 or 2 notches for speed until you get to moderate. As it starts to whip and increase in volume, gradually add in the powdered sugar. Once it’s mixed and looks fluffy like whipped cream, well you now have whipped cream. Tip from J.C.- look for the beater to leave light traces on the surface of the cream.

NOTE:

I’m not sure if this will work with a different sweetener such as agave. I do have agave granules that I will try just for my readers.

Now make sure you check out everyone hosting this month’s Gluten Free Progressive OSCAR Dinner Party.

I found your recipe for whipped coconut milk while looking for a substitute for whipping cream in this recipe: http://www.publicradio.org/columns/splendid-table…. My dear mother-in-law is both gluten and lactose intolerant, and I wanted to make a special dessert for her for our early holiday celebration. I made the cake as written, and sub’d whipped, unsweetened coconut cream for the whipping cream. All I can say is OMG. You would never know this is dairy and gluten free. Amazing! Thanks, Diane!

Shirley- It tasted so good. Yes, I like to be ready too for that inspiration or craving for ice cream and now whipped cream.

So this GFPDP event is all about the Oscars. Either inspiration or a watch party. You can serve both of our entries for either. Most watch parties I've had or gone to just have small foods. Something you can eat while you talk. I'd serve your pumpkin soup in tiny little demi cups with a dollop of my whipped cream. That surely would win some awards!

That's just what I was thinking – your whipped cream with Shirley's pumpkin soup! Good tip on draining AND the freezing – will try that next time, since I haven't quite gotten the consistency down yet.

My glitch for the GFPDP is that the logo keeps appearing twice in my email posts. I may have to reload it – will keep you posted.

All in all, some great party ideas. Thanks for pulling it together again!

Me again…after having made the coconut whipped cream. UNBELIEVABLE. It is the best ever! I put it on top of my chocolate pudding last night, and tonite it will serve as a 'frosting' on red velvet cupcakes. I'm thrilled to finally have a dairy free 'cream' that works – thank you, Diane!

Karen- man I'm headed to your house to eat! That sounds really good. I'm so glad you like the whipped cream but what you're putting it on top of has my attention. Thank you for sharing your results with us!

Thank You for this Diane! Since going gluten and dairy-free 13 months ago, I make valiant efforts not to dwell on the things I sometimes long for. Therefore, I used all my might to forget about the existence of whipped cream. Today, you have set me free! I could not be happier after eliminating the G and D Words from my food intake. My energy is amazing, joint pain and mucous gone, but the best part – I’ve dropped 147 pounds and counting. Enjoying good food is crucial to my path, so I’m very grateful for blogs like yours. Keep up the great work!

we have coconut milk we buy in cardboard half-gallons… is this the same stuff, or is canned more condensed like canned condensed milk? does it get soupy if it sits out (like on a cake) for any length of time? or is it really like cool whip?? I AM SO EXCITED!!! i loved cool whip before i became allergic

Brenda use the coconut milk in the can for this recipe. You need to make sure you have it in the frig for 2 days so it's very cold and it has separated. You want the hard cream part. This is so much better than cook whip. No chemicals!

I am so excited to try this. I finally bought canned coconut milk and saved the cream after I used the water for my son's (who is dairy free) cereal. I should be dairy free too, but I can't seem to totally commit. things like this will definitely help. After seeing the difference going dairy free made with my kids, especially my 3 year old, you would think that I would jump on the band wagon too!

Ooh, just found your recipe. Very excited.
Unfortunately I didn't leave enough time to put in frig for 2 days. Making a pie to serve in 18 hours.
Have you ever experimented with putting the can in the freezer to cool it off quickly, then thaw a bit in the frig?
Just trying to figure out how to make this awesome recipe work STAT!. THANKS!

Marisa I have gotten away with only 1 day in the fridge but I've not tried the freezer. I wouldn't put it in there too long but it might be a good way to get it real cold faster. Maybe an hour in the freezer. Let me know how it works.

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